Ingredients
Scale
- 12 oz of your favorite pasta (penne, fettuccine, or rotini)
- 2 large chicken breasts, diced
- 6 slices of bacon, cooked and crumbled
- 1 cup of ranch dressing
- 1 cup of heavy cream or half-and-half
- 1 cup of shredded cheese (cheddar or mozzarella)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Cook the pasta according to package instructions. Drain and set aside. Season the diced chicken with salt and pepper.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook until golden and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, cook bacon slices until crispy. Remove and crumble. Reserve bacon drippings.
- Add minced garlic to the skillet with bacon drippings and sauté until fragrant. Pour in heavy cream and ranch dressing, stirring to combine. Simmer for 2-3 minutes until slightly thickened.
- Add cooked chicken and pasta to the skillet. Mix well to coat in the sauce. Stir in cheese until melted and smooth. Adjust seasoning as needed.
- Garnish with crumbled bacon and chopped parsley or chives. Serve hot.
Notes
- Use your preferred pasta shape for the best texture.
- You can substitute Greek yogurt for ranch dressing for a healthier version.
- For gluten-free options, select gluten-free pasta varieties.
- Dry the cooked bacon thoroughly to keep it crispy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Updated American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 620 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 115mg